Alto-Shaam MN-29492 - Manual (Page 35)

cooking guidelines - deluxe control • 33
PRODUCT SPECIFICATIONS AND PREPARATION
POULTRY
PRODUCT >
CHICKEN, FRIED
(
two
-
step method
*)
CORNISH HENS
SIZE OF MEAT
INSTRUCTIONS
Clean chicken and remove all excess fat. Soak chicken in
cold, salted water for 15 minutes, drain, and dredge in dry
breading. Coat pans with vegetable release spray. Place
chicken side-by-side on pans — separating breasts and
wings from legs and thighs. Cover chicken loosely with clear
plastic wrap. Clean hens and remove excess fat. Fold wings and tuck
under the back of the bird. Make a slit in the skin of the
hen (lower end of bird), cross hen legs and insert both legs
through the slit. Brush hens with oil, butter, or margarine
(
optional ). Season as desired and sprinkle with paprika.
Space evenly on sheet pans.
SUGGESTED PAN
NO. OF SHELVES
AS-250
500
750
1000 or 1200
2
3
3
None
1
2
3
None
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
1 half-size sheet pan
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
1 half-size sheet pan, 9 hens per pan
1 half-size sheet pan, 9 hens per pan
1 full-size sheet pan, 18 hens per pan
1 full-size sheet pan, 18 hens per pan
MAX. CAPACITY
AS-250
500
750
1000 or 1200
12 halves, 2 half-size sheet pans
18 halves or 60 pieces, 3 half-size pans
36 halves or 120 pieces, 3 full-size pans
48 halves or 160 pieces, 4 full-size pans
1 half-size sheet pan, 9 hens per pan
2 half-size sheet pans, 18 cornish hens
3 full-size sheet pans, 54 cornish hens
4 full-size sheet pans, 72 cornish hens
VENT POSITION
COOK TEMP
PROBE TEMP
HOLD TEMP
COOK TIME
MIN. HOLD TIME
MAX. HOLD TIME
OVERNIGHT
COOK/HOLD
Not Recommended Not Recommended
OVERRIDE
ALLOWANCE 12°F (7°C) 10°F (6°C)
FINAL INTERNAL
TEMPERATURE 180°F (79°C) 175°F (79°C)
ADDL INFO.
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to
variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.
*TWO-STEP FRIED CHICKEN
The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then adding the crisp, fried appearance
by inserting the product in a fryer for a very short period of time. This method can be used with product directly from the oven or the product can be
precooked and fried directly from refrigerated storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage
will be low and shortening in the fryer will last much longer.
FRYING DIRECTLY FROM THE OVEN
1. Preheat fryer to 335°F (168°C).
2. If heavier or crisper breading is desired, remove required portion of
chicken from the oven and dredge in fresh breading.
3. Drop chicken in fryer for three minutes or until chicken is golden brown.
4. Chicken can be fried per customer order or in larger quantities. When
frying larger quantities, place fried pieces on a sheet pan with wire grid
insert and place pans in a preheated Alto-Shaam display case or in a
preheated holding cabinet with door vents fully open.
FRYING FROM REFRIGERATED STORAGE
1. Remove chicken from the Alto-Shaam Halo Heat oven, wrap, chill
rapidly and store under refrigeration at 38° to 40°F (3° to 4°C).
2. Preheat fryer to 335°F (168°C).
3. Remove required portion of precooked chicken from
refrigerated storage.
4. Drop chicken in fryer for 6 to 7 minutes or until chicken is
golden brown.